This is my favourite recipe at the moment. I make it at least twice a week and either eat it hot, or cold straight from the fridge as a snack. Be aware though if eating it as a snack that it is really juicy, so you will have juice dripping off your chin and fingers.. The flavours are absolutely divine.
Preheat oven to 160C. Lightly oil a large baking dish, place capsicum halves cut side up and well spaced in prepared dish.
Score a cross at the base of each tomato and slip into a saucepan of boiling water for 30 seconds. Dip in iced water and peel off skin. (I often miss this step because I can’t be bothered, and I think it is just as nice). Cut tomatoes in half length-ways and place one half cut-side down in each capsicum boat.
Combine anchovy, garlic and capers and scatter over tomato. Drizzle with olive oil and balsamic vinegar and bake for 90 minutes until capsicum and tomato are soft and tender.
Place mixed salad leaves on a large serving platter and top with the capsicums and all their beautiful juices. Sprinkle with chopped basil.